Fudge Ribbon Cake
by Firebyrd
Chocolate Cake with a ribbon of Cheesecake circling the crown. Using the provided variations, you can also make a full size layered cake or fun individual cupcakes.
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INGREDIENTS
- 1 package chocolate cake mix ; (18 1/4- or 18 1/2-ounce)
- 1 package cream cheese ; (8-ounce) softened
- 2 tablespoons butter ; softened
- 1 tablespoon cornstarch
- 1 can Sweetened Condensed Milk ; (14-ounce)
- 1 egg
- 1 teaspoon vanilla extract
- Confectioners Sugar
INSTRUCTIONS
Preheat oven to 350F. Prepare cake mix as package directs. Pour batter into well-greased and floured 10-inch bundt pan.
In small mixer bowl, beat cheese, margarine and cornstarch until fluffy. Gradually beat in Sweetened Condensed Milk then egg and vanilla until smooth. Pour evenly over cake batter.
Bake 50 to 55 minutes or until wooden pick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool. Sprinkle with confectioners' sugar or drizzle with Chocolate Glaze.
Chocolate Glaze:
In small saucepan, over low heat, melt 1 (1-ounce) square unsweetened or semi-sweet chocolate and 1 tablespoon margarine or butter with 2 tablespoons water. Remove from heat. Stir in 3/4 cup confectioners' sugar and 1/2 teaspoon vanilla extract. Stir until smooth and well blended. (Makes about 1/3 cup)
CAKE VARIATIONS:
Fudge Ribbon Layer Cake: Prepare cake-mix as package directs. Pour batter into three well-greased and floured 8- or 9-inch round layer cake pans. Prepare cream cheese topping as above. Spoon equal portions (3/4 cup) evenly over batter. Bake 30 to 35 minutes or until wooden pick inserted near center comes out clean. Cool 10 minutes; remove from pans. Cool. Frost with 1 (16-ounce) can ready-to-spread chocolate frosting.
Fudge Ribbon Cupcakes: Prepare cake mix as package directs. Fill 36 paper-lined muffin cups half-full of batter. Prepare cream cheese topping as above; spoon about 2 tablespoonfuls into each cup. Bake 20 minutes or until wooden pick comes out clean. Cool, Frost with 1 (16-ounce) can ready-to-spread chocolate frosting. Garnish as desired.
NOTES
Firebyrd
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (66g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 211 | ||
| Calories from Fat: 109 (52%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 12.1g | 16 % | |
| Saturated Fat 7.1g | 35 % | |
| Monounsaturated Fat 3.2g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 54.3mg | 17 % | |
| Sodium 127.7mg | 4 % | |
| Potassium 173mg | 5 % | |
| Total Carbohydrate 21.8g | 6 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 21.8g | ||
| Protein 4.6g | 7 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 211
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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